5-Ingredient Blueberry Ricotta Breakfast Bubble Up Bake

A sweet, creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake.  Add this to your collection of quick breakfasts to make when you have overnight guests.

I love a good breakfast bake, but sometimes it take a little bit more prep than I have time for in the morning.  Sometimes I'm not the greatest at remembering to prep the pan the day before to just pop in the oven when I wake up.  That's why I love this bubble up bake so much -- it takes no time at all so I can easily do everything at once.  But, when it's done, everyone thinks it took more effort than it did.

To get this breakfast to your table in a jiffy, open the refrigerated biscuits and cut them into wedges.  Mix with the rest of the ingredients then bake in a 9x13 pan.  That's it!  Ready within 30 minutes!

(My photos show a 1 1/2 quart baking dish, but do not use this!  It's important to use a 9x13-inch pan so the layers are not too thick and cook completely through.)

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Blueberry Ricotta Breakfast Bubble Up Bake

A sweet creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake. Add this to your collection of quick breakfasts to make for overnight guests.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 6 servings

Ingredients

• 1 can (8 count) Pillsbury Grands! Blueberry Refrigerated Biscuits
• 1 cup whole milk ricotta cheese
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1 cup fresh blueberries

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
• In a large mixing bowl, mix together the ricotta cheese, powdered sugar and milk; set aside.
• Separate dough into 8 biscuits. Cut each biscuit into 8 triangles (like pie wedges). Place in the bowl with the cheese mixture and gently stir to coat. Fold in the blueberries.
• Transfer to the baking dish. Bake for 25-30 minutes, until baked through. Serve immediately.

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